Pork Satay with Apricot Ginger Glaze

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Prep Time: 25 minutes
Baking Time: 8 minutes
Marinating Time 4 hours or overnight
Yield: About 4 dinner servings or 20 appetizer satays (Each appetizer portion contains 65 calories, 1.7g fat, 0.4g saturated fat, 2.9g carb, 0.1g dietary fibre)

Ingredients

  • 1 1/2 lbs (750 g) pork tenderloin
  • 1/2 cup (125 mL) Smucker's® No Sugar Added Apricot Fruit and White Concentrated Grape Juice Spread
  • 1 small onion, finely chopped
  • 1/3 cup (75 mL) orange juice
  • 1/4 cup (50 mL) soy sauce
  • 1 tbsp (15 mL) sesame oil
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 clove garlic, minced

Directions

  1. Cut pork tenderloin in half crosswise; then slice each piece lengthwise to make 4 thinner pieces. Pound between sheets of plastic wrap to flatten. Cut each piece into strips about 3/4” (2 cm) wide.
  2. Combine apricot spread with the remaining ingredients in a bowl. Add pork, mixing to coat pork thoroughly. Cover and refrigerate 4 hours or overnight.
  3. Soak bamboo skewers in water 30 minutes – short ones for appetizer satays, long ones for dinner satays.
  4. Remove meat from marinade. Reserve about 1/3 of marinade for basting. Strain remaining marinade into a small saucepan. Bring to a boil, then simmer 5 minutes to form a glaze.
  5. Thread meat strips on skewers, 1 on each skewer for appetizers and 2 for dinner satays. Grill over high heat or broil turning and basting with marinade several times for 6-8 minutes or until browned and cooked through. Remove from heat and brush with glaze; serve hot.